Olive Oil Biscuits

Prep: 25 mins
Cook: 15 mins
Servings: 16
Olive Oil Biscuits

This dairy free Olive Oil Biscuits recipe is a Justine Schofield classic as seen on Everyday Gourmet. The biscuit has extra crunch thanks to the CSR Demerara Sugar in the mixture.


  • 100ml extra virgin olive oil, plus extra for greasing
  • CSR Pure Icing Sugar, sifted, for dusting
  • 1 x 7g sachet of dried yeast
  • 3 tbsp CSR Demerara Sugar , plus extra for sprinkling
  • 300g Tipo “00” flour + extra, for dusting
  • 1 tbsp finely grated orange zest
  • 2 tsp fennel seeds
  • 1 tsp sea salt
  • 1 egg white, lightly beaten
  • 2 tbsp pistachios, toasted, finely chopped


  1. Preheat the oven to 200°C fan-forced. Lightly grease two baking trays with olive oil and dust with icing sugar.
  2. In a small jug, place the yeast and a pinch of sugar in 150ml warm water, stir well to dissolve and leave for about 5 mins or until mixture becomes frothy. Stir in the remaining sugar and whisk in the oil.
  3. In a large bowl, combine the flour, orange zest, fennel seeds and salt. Make a well in the centre and slowly pour in the yeast mixture, using a fork to incorporate. Once the dough has come together, knead using your hands to form a smooth dough. Divide into 16 pieces.
  4. Lightly dust a clean work surface with a little extra flour. Roll the pieces into balls, then using a rolling pin roll out each ball to about 8cm diameter. Place biscuits on the prepared trays, leaving about 4cm between each biscuit.
  5. Lightly brush the surface of each biscuit with egg white, sprinkle with pistachios then dust lightly with icing sugar and scatter over a little extra caster sugar. Bake biscuits in the oven for about 12-15 mins or until golden and crisp. Transfer to wire racks to cool.